Italian Orange Cake
Indulge in the zesty delight of Italian Orange Cake, a fragrant and tender dessert that celebrates the vibrant sweetness of fresh oranges. Bursting with freshly squeezed orange juice and aromatic zest, this easy-to-make cake is perfectly balanced with a buttery richness and a melt-in-your-mouth crumb. With just 15 minutes of prep and simple pantry staples, this show-stopping treat comes together in no time, making it ideal for anything from casual coffee breaks to festive gatherings. Finished with a delicate dusting of powdered sugar, this light and citrusy cake pairs beautifully with a cup of espresso or a dollop of whipped cream. Whether you're craving a taste of Italy or simply looking for a refreshing homemade dessert, this classic orange cake is sure to delight your senses. Perfect for serving 8, it's a must-try for any lover of citrus desserts!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 100 grams Unsalted butter (at room temperature)
- 3 large Eggs
- 120 ml Freshly squeezed orange juice
- 1 large orange Orange zest
- 10 grams Baking powder
- 1 pinch Salt
- 10 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan. Optionally, line the bottom with parchment paper for easier removal.
In a medium mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together with a hand mixer or stand mixer until light and fluffy, approximately 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the orange juice and orange zest until combined. The mixture may look slightly curdled, but this is normal.
Gradually add the dry ingredients into the wet ingredients, mixing gently with a spatula or on the lowest mixer setting, until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once cool, dust the top with powdered sugar. Slice and serve. Enjoy!
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 382.3 g | 139% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 221.8 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 149 mg | 11% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
